No better introduction to Korean dubu (tofu) cookery than the classic soybean meal,which features three bowls: flocculent freshly made curds dotted with black sesame seeds, an intriguing white soybean porridge with the texture of loose library paste, and a fermented soybean soup. In addition to bean curd, this rustic Koreatown restaurant offers stone bowl specialties along the lines of bi bim bap, and a broad selection of the delicate and rubbery pancakes called pa jun. The menu includes all the usual Korean fare, but no grilled-at-your table barbecue.

Get the Things to Do Newsletter

Sign up for our weekly guide to events in New York, and never be bored again. With suggestions for every day of the week, our recommendations will keep you busy on any budget.